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Evaluation of Brazilian woods as an alternative to oak for cachacas aging

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dc.contributor.authorFaria, J. B.
dc.contributor.authorCardello, HMAB
dc.contributor.authorBoscolo, M.
dc.contributor.authorIsique, W. D.
dc.contributor.authorOdello, L.
dc.contributor.authorFranco, D. W.
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionCtr Studi & Formaz Assagiatori
dc.date.accessioned2014-05-20T14:03:00Z
dc.date.available2014-05-20T14:03:00Z
dc.date.issued2003-12-01
dc.description.abstractCachaca was aged for 6 months in small casks of oak and eight different Brazilian woods (amarelo, amendoim, balsamo, jatoba, louro, pau d'arco, pau d'oleo, and pereiro) in order to determine total phenols, UV-visible spectra differences, and sensorial acceptance. Also used were 200-l casks of oak and pereiro for aging cachaca for 4 years to characterize sensorial descriptors and acceptance. The results suggest that amendoim and pereiro followed by jatobaa are good candidates to replace oak in the construction of cachaca aging casks. It was also observed that when using oak casks as a standard the major changes in the sensory properties occurred in the first 21 months of aging. The principal components analysis of UV-visible absorption spectra of the same beverage stored in casks made of different woods allowed identification of the wood in which the beverage had been aged.en
dc.description.affiliationUniv São Paulo, Dept Quim & Fis Mol, IQSC, São Paulo, Brazil
dc.description.affiliationUniv Estadual Paulista, Fac Ciências Farmaceut Araraquara, São Paulo, Brazil
dc.description.affiliationUniv Estadual Campinas, Fac Engn Alimentos, São Paulo, Brazil
dc.description.affiliationUniv Estadual Paulista, Dept Quim & Ciências Ambientais, IBILCE, São Paulo, Brazil
dc.description.affiliationCtr Studi & Formaz Assagiatori, Brescia, Italy
dc.description.affiliationUnespUniv Estadual Paulista, Fac Ciências Farmaceut Araraquara, São Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Quim & Ciências Ambientais, IBILCE, São Paulo, Brazil
dc.format.extent83-87
dc.identifierhttp://dx.doi.org/10.1007/s00217-003-0795-z
dc.identifier.citationEuropean Food Research and Technology. New York: Springer, v. 218, n. 1, p. 83-87, 2003.
dc.identifier.doi10.1007/s00217-003-0795-z
dc.identifier.issn1438-2377
dc.identifier.lattes8880074921989984
dc.identifier.urihttp://hdl.handle.net/11449/22201
dc.identifier.wosWOS:000187288500015
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.ispartofjcr1.919
dc.relation.ispartofsjr0,737
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectsensory testpt
dc.subjectsugar-cane spiritpt
dc.subjectagingpt
dc.subjectspectroscopypt
dc.subjectwoodspt
dc.titleEvaluation of Brazilian woods as an alternative to oak for cachacas agingen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
dspace.entity.typePublication
unesp.author.lattes8880074921989984
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentQuímica e Ciências Ambientais - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas